Ground Beef Chili

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  93/7 Ground Beef(454g)
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  2 teaspoons kosher salt
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  ½ teaspoon ground black pepper
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion(480g)
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  Bell Pepper(480g)
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  Bell Pepper(240g)
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  Sweet Potato, Baked, Flesh Only

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Garlic(20g)
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  Chili powder(23g)
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  Cumin, Ground(10g)
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  2 teaspoons chipotle chili powder
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  Oregano, Dried(10g)
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  Cayenne Pepper, Ground(1g)
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  ⅛ teaspoon ground cinnamon
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  Low Sodium Beef Broth
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  Canned Diced Tomatoes
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  Beans, Kidney, Canned, Drained
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  Beans, Black, Canned, Drained
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  Sugar, Granulated White(3g)

Instructions

1. 1Heat a large Dutch oven or heavy pot over medium-high heat. Add the ground beef with a pinch of salt and pepper. Cook 5–7 minutes, breaking the meat apart with a spoon and stirring occasionally, until no longer pink and fully cooked through. Transfer to a paper towel-lined plate and set aside.
2. 2Reduce heat to medium and add the olive oil to the pot. Once shimmering, add the onion, bell peppers, and sweet potato. Cook 10–15 minutes, stirring frequently, until the onion is softened and turning golden brown at the edges.
3. 3Add the garlic, chili powder, ground cumin, dried oregano, and cayenne pepper. Cook over medium heat for 1 minute, stirring constantly, until very fragrant.
4. 4Pour in the beef broth and scrape up any browned bits stuck to the bottom of the pot with a wooden spoon. Simmer for 3 minutes, then add the diced tomatoes, kidney beans, and black beans. Stir in the reserved ground beef.
5. 5Reduce heat to medium-low and partially cover the pot. Simmer gently, stirring occasionally, for 1 hour to 1 hour 15 minutes, until the chili thickens and flavors deepen.
6. 6Stir in the sugar, taste, and adjust seasonings as needed.
7. 7Divide the chili evenly into 8 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.